By Alex Bielak At its most fundamental level breaking bread draws us closer and offers insights into other cultures. Tearing injera, an Ethiopian flatbread, at Muya Restaurant was a welcoming introduction to the flavours and textures of this east African cuisine. Prior to opening their eat-in operation about six months ago, Muya was primarily a…

A flat bread, traditionally baked on clay pans. This is the staple food in Ethiopia. It is cut in bit size pieces with fingers and wrapped around the stews, the meats, the veggies and all the rest flavourful dishes such as Wot, Alicha, Kitfo Etc

It is a stew, prepared from choices of spicy(hot,mild and regular). The key ingredient, berbere, is red, dry powder spice made of red chilli peppers. This is the spice that give the Wot’s distinct aroma and flavour. Mitimita has similar ingredients as berbere, but has much more heat than berbere.